Bacon-Wrapped Water Chestnuts
These bacon-wrapped water chestnuts are crispy, savory, and slightly sweet with a delicious crunch in every bite. Paired with a creamy spicy mustard dip, they're a crowd-pleasing appetizer perfect for parties, holidays, and game day gatherings.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rimmed baking sheet
- Wire rack
- Toothpicks
- Pastry brush
- Small whisk
Ingredients
For the Water Chestnuts
- 8 strips center-cut bacon
- ⅓ cup gluten-free soy sauce
- 3 tablespoons honey
- 2 (8-ounce) cans water chestnuts, drained and rinsed
For the Spicy Mustard Dip
- ¾ cup plain Greek yogurt
- 2½ tablespoons Dijon mustard
- 1 tablespoon hot sauce
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Slice each bacon strip lengthwise into two thinner strips. Cut each strip into three equal pieces to create multiple wrapping sections.
- In a medium bowl, whisk together the soy sauce and honey.
- Add the water chestnuts and toss until evenly coated.
- Let the water chestnuts marinate for about 30 minutes, stirring occasionally.
- Preheat the oven to 400°F (200°C).
- Place a wire rack inside a rimmed baking sheet and lightly coat the rack with nonstick cooking spray.
- Remove the water chestnuts from the marinade, reserving the liquid for later.
- Wrap each water chestnut with two pieces of bacon, positioning them to cover most of the chestnut.
- Secure the bacon with a toothpick and place on the prepared rack.
- Continue until all water chestnuts are wrapped.
- Brush the wrapped appetizers lightly with some of the reserved marinade.
- Bake for 20 minutes.
- Remove the baking sheet from the oven and brush the appetizers again with additional marinade.
- Return to the oven and continue baking for 10 to 15 minutes, or until the bacon is crisp and golden.
- While the appetizers bake, prepare the dip by combining the Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl.
- Season the dip with salt and black pepper to taste.
- Cover and refrigerate until ready to serve.
- Transfer the hot bacon-wrapped water chestnuts to a serving platter and serve alongside the spicy mustard dip.
Notes
- Center-cut bacon works best because it cooks evenly and wraps neatly around the water chestnuts.
- The wire rack allows hot air to circulate around the appetizers, helping the bacon crisp on all sides.
- For extra heat, increase the amount of hot sauce or cayenne pepper in the dipping sauce.
- Water chestnuts can be wrapped and refrigerated several hours before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven for a few minutes to restore the bacon's crisp texture.