Righto, well the starting gravity for that I'd guess would be around the 1.040 mark. Something's fishy here, it sounds like your yeast might not have taken off. You have a lot to go yet in your ferment. You could try two things to kick it along-
1. Open the fermenter again and agitate the wort with a spoon (gently, just trying to rouse the yeast at the bottom)
2. Swirl or rock the fermenter to rouse it up.
Wait 2 days and if nothing changes, bump the temp up 2°C. If nothing happens after that, I'd add more yeast or tip it.
Remove that dry hop too because you want to add it late in the ferment. Keeping it in there will make it grassy and you'll lose the benefits of dry hopping while CO2 is produced.
I'm guessing you're pretty new to brewing and if not in not trying to be pretentious. Ensure you're spoon is very clean and sanitised before agitating.
Note that with lager yeasts you won't get much krausen on the surface. Looking at your photos I can't see a krausen ring on your fermenter so I'm betting it hasn't even fermented.
Oh, and as a word of advice take gravity readings in a tube from your tap - putting the hydrometer straight into your wort greatly increases the risk of infection.