I don't really condition dry-hopped beers like IPAs or German wheat beers. The hop aroma of an IPA or typical wheat beer aroma masks a bit the harsh off flavor of young beer. The dry-hop or wheat beer aroma does usually decline with time. Therefore, I recommend drinking them fresh.
For an IPA, I dry-hop for one week when the main fermentation is over (usually three days after pitching the yeast). After dry-hopping, the beer can be filled to kegs or bottles. With sugar, the carbonation takes around one week. From now on, the beer is drinkable. Usually, the aroma of an IPAs improves a bit over the first few weeks and declines then.