A dietary diversity score (DDS) is often used as a proxy for diet quality but little is known on its association with nutrients status, such as iron deficiency anemia in Ghana. This is needed to help curb the high prevalence of micronutrients deficiencies. The aim of this study was to examine the association between DDS and iron deficiency anemia among reproductive-aged women in Ghana. We hypothesized that women’s dietary diversity score is positively associated with blood hemoglobin level and inversely associated with the prevalence of iron deficiency anemia. The 2008 Ghana Demographic and Health Survey dataset was analyzed to test our hypotheses. From the data set, 1,216 women who were aged 15–49 years and had complete data on both food group intake and blood hemoglobin values were included in the data analyses. The DDS was calculated based on the data from women’s 24hr recall about 15 food groups consumption. Hemoglobin was measured in grams per deciliter using the HemoCue testing system. Iron deficiency anemia was defined as having a hemoglobin level less than 11.9g/dl. Detailed classification of iron deficiency anemia included: severe (HB < 7.0g/dl), moderate (HB: 7.1 – 9.9g/dl), and mild (HB: 10 – 10.9g/dl for pregnant women, 10 – 11.9g/dl for nonpregnant). Correlation analysis was used to find the relationship between DDS and hemoglobin level and logistic regression analysis was performed to examine the association between DDS and the prevalence of iron deficiency anemia. Women’s education level and household wealth index were positively associated with their DDS (p-value < 0.001). Between consumers and non-consumers of each of the six food groups, there was a significant difference in DDS (all p-values < 0.001). The DDS was positively correlated with hemoglobin level (correlation coefficient = 0.08, p-value = 0.007). However, no significant association between DDS and the prevalence of iron deficiency anemia was observed. DDS is associated with hemoglobin levels but has no significant association with anemia among Ghanaian women. This might be partly due to not catering for individual foods effects. It is thus suggested that future researches should explore dietary patterns and nutrients status among reproductive-age women in Ghana.