2cans8 ounce size water chestnuts(rinsed and drained)
Spicy Mustard Dip
¾cupsplain Greek yogurt
2½tablespoonsDijon mustard
2tablespoonsfresh parsley(roughly chopped)
1teaspoonhot sauce
¼teaspooncayenne pepper
salt and 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 30 minutes stirring every 10 minutes to ensure even flavor.
While the water chestnuts are marinating prepare Spicy Mustard Dip.In a small bowl 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.
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.
Baste each appetizer with reserved marinade. Bake for 20 minutes, brush with more marinade and bake for 10-15 minutes more.