The recipe is as follows:
12lbs 2 row
1.25lbs maize flakes
1oz sovereign hops (60)
.25oz sovereign hops (30)
.25oz sovereign hops (0)
.25oz fuggle (0)
1oz fuggle (dry hop)
Safale 05, 90 min mash at 150, 90 min boil, ferment at 66f then lager
My questions are, would dry hopping this beer be any good? And, would you use fuggle or lean more towards EKG?
Dry hopped would make it more a blonde ale or pale APA and wouldn’t do well in a comp (if that matters to you). Cream ale for me gets around 18 IBU at 60 mins and that’s it.
If this perspective helps – Before Prohibition, when the term originated, a brewery’s “Cream Ale” would have been brewed exactly like their lager, but fermented with ale yeast, and packaged and sold quickly with no ageing. So no dry hops. Other, often stronger, ales (pale, stock, etc.) were dry hopped and aged for up to several months before release, and these would have been hopped more in the boil too.
Good? Depends on your desired outcome. Dryhopped cream ales are fine, acceptable, and even delicious - though they won’t fair very well in competitions under the “Cream Ale” category. Then again, if it’s just for drinking (which most usually are) then play to your hearts content. 
My only issue with your recipe are the late (and dryhop) fuggles. Too earthy and mushroomy for late additions in most beers I’d brew. EKG would definitely be more up my ally as a good alternative (bit more perfumy but still good); Willamette would work much better than Fuggles as late additions and will still bring a subtle earth/herbal quality of Fuggles without the mushroom/forestfloor, and just a hint of brightness/citrus without being perfumy.
The highest scoring cream ales I’ve made were all dry hopped with Citra using Sterling and Hallertau for bittering. As long as it’s not overdone, I think an ounce or less of dry hops complement a cream ale very well.