Bacon-Wrapped Water Chestnuts Appetizer

Bacon-Wrapped Water Chestnuts are reminiscent of the classic Rumaki, minus the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that will soon become a new family favorite!

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts will be a hit at your next party!

When my grandpa was teaching me how to cook, one of his favorite things to do was incorporate sweet and savory in his dishes. He also loved quick and easy finger foods. I wasn’t a big fan of water chestnuts as a kid, so he would often make a batch of bacon-wrapped mushrooms and prepare them in the same way. They’re absolutely delicious!

Adding a spicy mustard dipping sauce ups the game for these appetizers. You can easily change the level of spice by varying the amount of hot sauce and cayenne pepper used. I highly recommend making several batches because they’ll be gone in an instant!

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Ingredients:

8 strips center-cut bacon
1/3 cup gluten-free soy sauce
3 tablespoons honey
2 8-oz. can water chestnuts, rinsed and drained
¾ cup Greek yogurt
2½ tablespoons Dijon mustard
1 tablespoon hot sauce
¼ teaspoon cayenne pepper
2 tablespoons fresh parsley, roughly chopped
Sea salt and black pepper, to taste

Instructions:

Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.

Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.

Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack.

Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to oven for another 10-15 minutes.

While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.  

When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!

Up close view of appetizers
Bacon-Wrapped Water Chestnuts
Yield: 24 appetizers

Bacon-Wrapped Water Chestnuts

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Enjoy sweet, savory, and spicy flavors in one of my favorite appetizers - Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip!

Ingredients

  • 8 strips center-cut bacon
  • 1/3 cup gluten-free soy sauce
  • 3 tablespoons honey
  • 2 8-oz. can water chestnuts, rinsed and drained
  • ¾ cup Greek yogurt
  • 2½ tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons fresh parsley, roughly chopped
  • Sea salt and black pepper, to taste

Instructions

Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.



Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.



Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.



Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack.



Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to oven for another 10-15 minutes.



While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.  





When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 333mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g

This data was provided and calculated by Nutritionix on 10/5/2020

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

PIN to SAVE!

Bacon-Wrapped Water Chestnuts are reminiscent of the classic Rumaki, minus the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that will soon become a new family favorite!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.