Recipe looks good. I wouldn't add more than 2oz for a dry hop on an amber unless you really want a hoppy aroma like on an american IPA. I just dry hopped my amber with 1 oz (half amarillo, half willamette). I just want a little hop nose.
2 weeks seems like a long time to carb. I'm at the mercy of the weather now that winter and michigan has come and gone. I force carbed a beer at 60º to 2.5 volumes of CO2 yesterday, and it will probably be full carbed by tomorrow or the day after. Granted, I laid the keg on its side with the gas inlet submerged (faux brite tank).
You could always keg dry hop if you want to get the most bang for your buck, but I hate dealing with hop nonsense in my finished beer.