I'd leave it alone, especially if you're submitting it for a competition.
If you're brewing for competitions, it is my perception that, within styles, the stronger beers (i.e., those with more aromas, flavors, maltiness, hoppiness, ABV) tend to do better. An ESB will almost always beat a standard bitter. A DE or MH will almost always beat a Light American Lager.
And it isn't unusual for entrants that win to later admit that the OG was a little too high for the style... e.g., a dubbel with an OG of 1.085 (instead of 1.062-1.075) or a weizenbock with an OG of 1.100 (instead of 1.062-1.090). Did the increased gravity give them an advantage--I dunno. Probably, as there's no denying that a 20 or 30 point gravity spread between two or more beers won't significantly escape any judge's perception. But, there's no way to determine the OG as a BJCP judge, so the benefit of the doubt is always given to the entrants. And the beer with relatively higher maltiness/hoppiness usually alerts even a fatigued judge's palate that this is a more substantial beer that is being sampled. Unfortunately, many take that "more substantial" stimulus to mean the beer is somehow "better." I don't necessarily agree. An English Pale Ale should be quite drinkable and have restrained ABV levels.
I intentionally brewed a low-end IPA (EIPA = 1.050-1.075, AIPA = 1.056-1.075) which came in around 1.052. IMO, it was supremely good and very drinkable. Everyone enjoyed the flavors, the balance, and the more sessionable 5% ABV. Everyone was putting down their chardonnays and Ultras and drinking my beer out of plastic solo cups. However, it did not score high enough in competition against the IPA's with OG's of 1.075 and higher to win anything. I didn't expect it to, either. Howver, I plan to brew it again as 10 gallons disappeared within two weeks of production.
If you're not submitting the beer for competition, and would rather have a lower ABV beer, then dilute it a little.