In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.
Per 2 Tbsp. serving: 57 calories, 2 grams fat, 3 grams protein, 2 grams fiber
Note: This can also top nachos or fill quesadillas. It can be prepared up to two days in advance.
Try 3 other low-cal twists on classic holiday dips from Diane Morgan