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Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Crispy Bacon and Water Chestnuts are delicious on their own. Add in a dipping sauce made with honey gives a touch of sweetness, while spicy mustard dip adds some heat. Together they create the winning combination that will soon become your new family favorite!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 24

Ingredients
  

  • 8 strips center-cut bacon
  • 1/3 cup gluten-free soy sauce
  • 3 Tbsp honey preferably local
  • 2 8- oz. can water chestnuts rinsed and drained
  • ¾ cup Greek yogurt
  • 2½ Tbsp Dijon mustard
  • 1 Tbsp hot sauce (First & Ten!)
  • ¼ tsp cayenne pepper
  • 2 Tbsp 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.
    8 strips center-cut bacon
  • 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.
    1/3 cup gluten-free soy sauce, 3 Tbsp honey, 2 8- oz. can water chestnuts
  • 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.
    ¾ cup Greek yogurt, 2½ Tbsp Dijon mustard, 1 Tbsp hot sauce, ¼ tsp cayenne pepper, 2 Tbsp fresh parsley, Sea salt and black pepper
  • When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!