Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

This tasty little appetizer is 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!

Recipe by stevefillmore
0 from 0 votes
Course: AppetizersDifficulty: Easy


Prep time


Cooking time




  • 8 strips center-cut bacon

  • 1/3 c. gluten-free soy sauce

  • 3 T. honey, preferably local

  • 2 8-oz. can water chestnuts, rinsed and drained

 ¾ c. Greek yogurt

2½ T. Dijon mustard

  • 1 T. hot sauce

¼ t. cayenne pepper

  • 2 T. fresh parsley, roughly chopped

 Sea salt and black pepper, to taste


  • 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.

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