For the cheese into 8 even piles on a large parchment lined baking sheet, and spread each one out into a circle.
Bake for 10 minutes until the edges are beginning to brown.
Remove the tray from the oven, let the cheese cool for a minute and then mold it around the bottom of a muffin tin that has been inverted to form cheese cups. Let the cheese cool completely.
In a mixing bowl, stir together the cream cheese, canned chicken, buffalo sauce, green onions and salt and pepper to taste.
Fill each of the cheese cups with the buffalo chicken dip mixture and serve.
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