Preheat oven to 425°F (220°C). (A toaster oven can also be used for roasting the garlic.) Cut top off head of garlic to expose cloves and place on small piece of foil. Drizzle with olive oil; wrap foil to enclose garlic. Roast 25 min. until soft. Cool then squeeze out garlic cloves into food processor. Discard garlic skins.
Add sardines (including oil in tin), lemon juice, capers, red chili flakes and salt to food processor. Process into a coarse paste; scraping down sides as needed. Add parsley and dill; pulse until combined.
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