Go for it. It takes a hell of a lot of dry hops to get above "moderatly high".
(Yes, I'm a BJCP judge)
8C. Extra Special/Strong Bitter (English Pale Ale)
Aroma: Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).