Carrot Cake Dip with Cinnamon-Sugar Wontons

Make the Cinnamon-Sugar Wontons
2 Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set aside.
3 Cut [wprm-ingredient text="16 oz. wonton wrappers" uid="1"] in halves so they are in triangular shapes.
4 In a small bowl, combine [wprm-ingredient text="½ cup granulated sugar" uid="3"] and [wprm-ingredient text="2 teaspoons ground cinnamon" uid="4"], then set aside.
5 Line the prepared baking sheet with the wontons, carefully spacing them out in a single layer so they do not overlap.
6 Drizzle the melted [wprm-ingredient text="4 tablespoons unsalted butter" uid="2"] over the wontons, then sprinkle with cinnamon-sugar mixture.
7 Bake in the preheated oven for 4-6 minutes, or until the wontons are golden brown and crisp.
8 Remove from the oven, then transfer to a cooling rack.
9 Repeat the process as many times as necessary until all the wonton crisps are baked.
Make the Carrot Cake Dip
12 In a large glass bowl, combine [wprm-ingredient text="8 oz. cream cheese" uid="6"] and [wprm-ingredient text="1 ½ cups powdered sugar" uid="7"]. Whip together using a hand mixer or a stand mixer, blending until smooth.
13 Add [wprm-ingredient text="2 cups shredded carrots" uid="8"], [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="9"], [wprm-ingredient text="½ cup pecans" uid="10"], [wprm-ingredient text="½ teaspoon ground cinnamon" uid="11"] and [wprm-ingredient text="1 pinch kosher salt" uid="12"]. Blend until incorporated.
14 Enjoy chilled with the baked Cinnamon-Sugar Wontons.