No real special trick.
Pick your poison.. Pick a hop you like and that will work really well with your recipe.
Add it after fermentation is complete. If you do it before, you'll end up fermenting off the aroma that you are putting in there when you dry hop. Use whole cone or pellets, whichever you can get ahold of. Whole cone will soak up a bit of your beer, so there will be a slightly loss in volume. Also, if you are kegging, you can put it in your keg and serve from the keg to keep that dry hop in there and have it throughout the keg.
Grab an ounce or two for a 5 gallon batch and have at it.