I tie my dry hop bag with dental floss and hang it high in the keg. That way, as I drink, the beer level falls below the hops in a few days. This way I get a few days with contact and afterwards they’re just hanging in the keg until it kicks.
I don’t like to open the keg but the one time to add hops. If I have more that one DH I usually start in the fermenter at ~ day 3 with yeast actively pushing CO2 and the second DH after the cold crash in the keg.
Also, I keep the beer cold as soon as I package it in the keg until it kicks.