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Place 16 ounces cream cheese in a stand mixer (or medium bowl if using an electric hand mixer) and let sit at room temperature until softened. Meanwhile, mince 1 garlic clove and add to the cream cheese. Coarsely chop the leaves and tender stems from 8 fresh cilantro sprigs until you have 1 tablespoon. Juice 1/2 medium lemon until you have 1 tablespoon juice.
Beat the cream cheese and garlic with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes.
Add the cilantro, lemon juice, 1/2 cup salsa, 1 teaspoon dried tarragon, and 1/2 teaspoon kosher salt. Fold together by hand until combined. Refrigerate for at least 15 minutes. Serve with tortilla chips.