I just brewed an IPA last night and after two weeks the recipe calls to add 2 oz of Dry Hop which I have. My question is risk of contamination. Is the risk high? Is there a way to kill any bacteria before I put into secondary with the brew?
No risk. By the time your dry hopping you've created alcohol. Plus hops are a natural antiseptic. If it were a huge risk, do you think commercial breweries would do it and risk loosing hundreds-thousands of barrels?