If you want to let the cider go completely dry, Lalvin 1118, DV10, 71B, Enoferm D47 and Wyeast 1275 are good and easy to find. The first two are champagne yeasts widely used by commercial cideries.
However - most of these commercial cideries also use apples that are specifically grown for cider making. They are largely inedible, but still have some flavor and mouthfeel left after the sugar is fermented out.
Most champagne and wine yeast will strip the flavor and body out of just about any commercial apple juice - even apples that are otherwise great for cider like Stayman and Pink Lady - and it will rip right through typical grocery store stuff. The end results tastes like a very dry white wine, but without much flavor or body unless you use good apples. Typically there is a fair amount of residual acid that takes about a year to mellow.
The advantage of ale and wheat yeasts is that they are easier to control and stop. Unless you like your ciders much dryer than something like a Strongbow and/or you have access to vintage cider apples, you will probably have better results with these. If you want to have bottle carbonation you may want to consider bottling while there is still some residual sugar and refrigerating or pasteurizing them once they have build enough carb.
Wyeast 4184 is also good for a dry cider if you can wait for at least 9mo, preferably 12. It ferments out real acidic but mellows out over time. Some friends who like the dry came over this eve and we checked out a few dry batches, the favorite of the eve being a cyser from the first pressing of last season (Sept 14 - not too far off). Apples were Cortlands, Macs, Gala and Jonathan OG 1.050 with 3lbs of white sage honey bumping to 1.065.
I tried to crash it at 1.004 (where it tasted great), but 4184 seems to be resistent to crashing and it kept going right to 1.000 where it sat and got nice and clear until late November when I kegged it. There was a lot of good apple flavor when I kegged it, but the finish was so acidic it was undrinkable
It is just now starting to taste good. Once the acid mellows, there are a lot of good flavors going on. If I do a batch of 4184 again, I'd use orange blossom instead of sage or just straight apple juice. I'd still prefer S04 crashed at 1.006 or 1.008, but this is nice. I just might have another glass