I think it just depends on what you like. I probably wouldn’t enjoy a 16 ounce dry hop of Centennial either, but I have nothing against Centennial. Pretty much any of the modern fruity hops should work, although I’d keep in mind the high polyphenol content of some of the Australian and New Zealand varieties. I had an 8 ounce bag of Citra, and an 8 ounce bag of strata, and just dumped them right in. I let them sit for about 24 hours at 68°, then swirled and lightly Spun the fermenter for a little while in order to get some of them to drop. Gave them another 24 hours at 68 and then started to crash down to 42. I have another beer on tap right now that has a total DryHop of 6 ounces, and while it’s a nice enjoyable beer to drink, it’s nowhere near as aromatic or strong as the sample I just took before.
One thing I’ll say though is that after adding in a full pound of hops, there was quite significant offgassing and or additional fermentation that occurred. I was pretty sure it was just offgassing but obviously adding dry hops can kick off a little bit of additional fermentation, hence hop creep. The jug of sanitizer that acts as my airlock was bubbling away significantly immediately after I added the dry hops all the way until the time I crashed it down.