Once you are at stable gravity it should be fine to dry hop. The yeast will continue to condition the beer even with dry hops in, just not as quickly as they would without a dry hop. I always let me 1.050 Pale Ales go 14-18 days and then dry hop for 10 additional days and then bottle.
I have found that cold crashing the fermenter before dry hopping helps the beer absorb the hop aroma without it getting absorbed by the yeast which then settle out and "rob" some of your aroma.
Next up: Citra Pale Ale
Primary #1 + 2: Red Zombie IPA (Citra/Simcoe/Amarillo/Cascade)
Primary #3 + #4: Caramel Amber Ale (Chinook)
Bottle aging: Shmuck's Belgian Dubbel, Dry Irish Stout
Drinking: Centennial Blonde Summer Ale, American Wheat Ale