In order to get hops flavor and aroma, you've got to add hop flavor and aroma additions to the beer. I know, that's sort of a "duh!" statement, but I'll try to explain.
Hops added before about 20 minutes before the end of the boil contribute to bitterness, with very little flavor. At 20-15 minutes, you get a maximum flavor contribution. At 10-0 minutes, you get some flavor but mostly aroma as you near 0 left in the boil.
That means that a traditional hops schedule of:
.75 ounce 60 minutes
1 oz 15 minutes
1 oz 5 minutes
is a pretty good standard schedule for a beer like an American pale ale or American amber.
The more hops that are added later in the boil, the more hops flavor and aroma you get out of them.
In your schedule, you used no "flavor" hops at all, and some aroma hops. .4 oz at flame out is like a 'pinch' and really not enough to notice.
In your example, I would expect firm but not harsh bitterness and a slight hops aroma from the dryhopping.