Actually, less attenuative strains like 1968 often (not always) drop clearer quicker than more attenuative, powdery ones that stay in solution until they finally finish their job and settle out. IMO the very easiest way to avoid yeast absorbing more of your hop character is to remove as much of the yeast from your beer as possible before dry hopping. As in : 1/ Leaving the beer in primary for say 2 - 3 weeks, rack to secondary or keg and dry hop , or
2/ After fermentation is verified done, cold crash the yeast ~ 32F for a few days, then rack to secondary or keg and dry hop.
Either way, you've effectively separated your beer from a lot of yeast. I've done this with 1056, not a terribly flocculent strain, many,many times.