It only takes 3 days for all of the hop oils to be absorbed from dry hopping. In fact, I believe the research shows that something like 90% of the hop oils are absorbed in the first 24 hours. There is some debate whether dry hopping for 1-2 weeks is beneficial or not, but back when I first started brewing in 2014 (and for a while after that), the common belief was that dry hopping should be done for at least 7 days. Nowadays, though, it's widely considered for shorter dry hopping periods to be beneficial with 3 days being the most common, though there are still breweries that dry hop for one or two weeks (as a famous example, the widely revered Pliny the Elder is dry hopped for 2 weeks). For my most recent beer, I dry hopped for only 2 days (for those who saw me posting in the "Dry Hopping : Hops and yeast at the beginning of fermentation ......" thread, I don't dry hop at yeast pitch for all the beers I brew. Just maybe half of them?).
Personally I'd bottle it on 4/19, assuming the final gravity is stable.
